Powered by Google Search Chinese Standards Shop Quality Products Database 159759 updated: Jun 18, 2017
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                                          List of Chinese Industry Standard: SB; SB/T; SBT
  
Chinese National Standard: GB GB/T GBT
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  Standard ID   Description Click for more Info
SB 10018-2001 (Hard candy) SB 10018-2001
SB 10019-2001 (Hard Candy Sandwich) SB 10019-2001
SB 100-1980 (Acid loud head of quality standards) SB 100-1980
SB 10020-2001 (Cream candy) SB 10020-2001
SB 10021-2001 (Gel Candy) SB 10021-2001
SB 10022-2001 (Polishing Candy) SB 10022-2001
SB 10023-2001 (Gum candy) SB 10023-2001
SB 10104-2001 (Inflatable Candy) SB 10104-2001
SB 101-1980 (Soy, pickles physical and chemical testing methods) SB 101-1980
SB 10-1976 (The method of preparation of design specification) SB 10-1976
SB 10251-2000 Ham sausage (Autoclaved ham sausage) SB 10251-2000
SB 103-1982 (Wrench acquisition criteria) SB 103-1982
SB 10336-2000 Blended soy sauce SB 10336-2000
SB 10337-2000 Blended vinegar SB 10337-2000
SB 10338-2000 Acid hydrolyzed vegetable protein seasoning SB 10338-2000
SB 10346-2001 (Candy Category) SB 10346-2001
SB 10347-2001 (Tablet Candy) SB 10347-2001
SB 10350-2002 The filling of moon cake SB 10350-2002
SB 104-1982 (78 type oil unloading crane tube train) SB 104-1982
SB 10424-2007 Safety of household and similar electrical appliances. Particular requirements for commercial refrigerating appliances with an incorporated or remote refrigerant condensing unit or compressor SB 10424-2007
SB 105-1982 (Caramel) SB 105-1982
SB 106-1982 (Caramel test methods) SB 106-1982
SB 107-1983 (Fish sauce quality standards and test methods) SB 107-1983
SB 108-1983 (Whole sheep milk) SB 108-1983
SB 109-1983 (Sweetened whole sheep milk) SB 109-1983
SB 110-1982 (Ice chicken egg) SB 110-1982
SB 111-1982 (Ice egg yolk) SB 111-1982
SB 11-1976 (Compilation of product standards or technical information) SB 11-1976
SB 112-1982 (Ice egg white) SB 112-1982
SB 113-1982 (Ice pasteurized whole eggs chicken) SB 113-1982
SB 114-1982 (Ice Egg physical and chemical testing methods) SB 114-1982
SB 115-1982 (Ice Egg bacterial test methods) SB 115-1982
SB 116-1982 (Ice egg packaging, labeling, transportation, storage) SB 116-1982
SB 117-1982 (Interpretation of the term raw egg ice) SB 117-1982
SB 118-1983 (Candy Category) SB 118-1983
SB 119-1983 (Hard Candy) SB 119-1983
SB 1-1976 (Oil Machinery Model establishment and management practices) SB 1-1976
SB 120-1983 (Toffee) SB 120-1983
SB 121-1983 (Proteoglycan) SB 121-1983
SB 12-1976 (The preparation process for the production of the test report) SB 12-1976
SB 122-1983 (Taffy) SB 122-1983
SB 123-1983 (Soft sweets) SB 123-1983
SB 124-1983 (Bonbons) SB 124-1983
SB 125-1983 (Polishing sugar) SB 125-1983
SB 126-1983 (Powder sugar) SB 126-1983
SB 127-1983 (Gum) SB 127-1983
SB 128-1983 (Candy test methods) SB 128-1983
SB 129-1983 (Candy acceptance rules, packaging, labeling and transport storage) SB 129-1983
SB 130-1983 (Chocolate) SB 130-1983
SB 131-1983 (Edible wheat starch) SB 131-1983
SB 13-1976 (Use compilation of instructions) SB 13-1976
SB 132-1983 (Edible corn starch) SB 132-1983
SB 133-1983 (Edible potato starch) SB 133-1983
SB 134-1983 (Edible starch test methods) SB 134-1983
SB 135-1983 (Food oven type and main parameters) SB 135-1983
SB 136-1983 (Food Oven Model methodology) SB 136-1983
SB 137-1983 (General technical conditions for electric food ovens) SB 137-1983
SB 138-1983 (Cut powder, pressed powder) SB 138-1983
SB 139-1983 (Dumpling Machine Model Methodology) SB 139-1983
SB 140-1983 (JG type dumpling machine technical conditions) SB 140-1983
SB 141-1983 (JG type dumpling molding machine structure basic parameters) SB 141-1983
SB 14-1976 (Written submissions were identified) SB 14-1976
SB 142-1984 Types and basic parameters of refrigerated cabinets SB 142-1984
SB 143-1984 Technical specifications for refrigerated cabinets SB 143-1984
SB 144-1984 Testing methods for refrigerated cabinets SB 144-1984
SB 145-1984 (And noodle machine Model methodology) SB 145-1984
SB 146-1984 (And noodle machine technical conditions) SB 146-1984
SB 147-1984 (Bread machine Model methodology) SB 147-1984
SB 148-1984 (Bread machine technical conditions) SB 148-1984
SB 149-1984 (Shampoo test items and methods) SB 149-1984
SB 150-1984 (Cold Food Category) SB 150-1984
SB 151-1984 (Ice cream) SB 151-1984
SB 15-1977 (Since the balance eccentric shaker test methods) SB 15-1977
SB 152-1984 (Austerity) SB 152-1984
SB 153-1984 (Ice cream) SB 153-1984
SB 154-1984 (Ice Roller) SB 154-1984
SB 155-1984 (Edible ice) SB 155-1984
SB 156-1984 (Cold food cold test methods) SB 156-1984
SB 157-1984 (Cold food inspection, packaging, transport and storage) SB 157-1984
SB 158.1-1984 (Biscuits Category) SB 158.1-1984
SB 158.2-1984 (Biscuit) SB 158.2-1984
SB 158.3-1984 (Biscuit) SB 158.3-1984
SB 158.4-1984 (Egg-based biscuits) SB 158.4-1984
SB 158.5-1984 (China clip biscuits) SB 158.5-1984
SB 158.6-1984 (Crackers) SB 158.6-1984
SB 159-1984 (Cookies inspection rules) SB 159-1984
SB 160-1984 (Cookies acceptance rules, packaging, labeling, transportation and storage method) SB 160-1984
SB 161-1984 (Pastry inspection rules) SB 161-1984
SB 16-1977 (Stoner test methods) SB 16-1977
SB 162-1984 (Pastry acceptance, packaging, transportation, storage) SB 162-1984
SB 163-1984 (Beijing-style pastry Products) SB 163-1984
SB 164.10-1984 (Hawthorn fine cake) SB 164.10-1984
SB 164.11-1984 (Longevity cake) SB 164.11-1984
SB 164.1-1984 (Walnut cakes) SB 164.1-1984
SB 164.12-1984 (Waist yuan Crisp) SB 164.12-1984
SB 164.13-1984 (White moon cake) SB 164.13-1984
SB 164.14-1984 (Red moon cake) SB 164.14-1984
SB 164.15-1984 (Bean paste moon cake) SB 164.15-1984
SB 164.16-1984 (Mention pulp moon cake) SB 164.16-1984
SB 164.17-1984 (Cake) SB 164.17-1984
 
   


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